Ingredients:
½ pound
ground Italian sausage
1 large
onion, chopped
2 large
carrots, chopped
2 celery
ribs, chopped
1 medium
leek (white portion only),
chopped
1 medium
zucchini, cut into 1/2-inch
pieces
¼ pound
fresh green beans, trimmed
and cut
into 1/2-inch pieces
3 garlic
cloves, minced
6 cups
beef broth
2 cans
(14-½ ounces each) diced
tomatoes
3 cups
shredded cabbage
1
teaspoon dried basil
1
teaspoon dried oregano
¼
teaspoon pepper
½ cup
uncooked small pasta shells
1 can (15
ounces) garbanzo beans
rinsed
and drained
3
tablespoons minced fresh parsley
1/3 cup
grated Parmesan cheese
(optional
for Dairy Free)
Directions:
In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.
In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the carrots, celery and leek; cook for 3 minutes. Add the zucchini, green beans and garlic; cook 1 minute longer.
Stir in
the broth, tomatoes, cabbage, basil, oregano and pepper. Bring to a boil.
Reduce heat; cover and simmer for 45 minutes.
Return to
a boil. Stir in the garbanzo beans, pasta and parsley. Cook for 6-9 minutes or
until pasta is tender. Serve with cheese. 10-12 servings.
Comments
Post a Comment